Pita bread from Big Book of Bread: 125 Recipes for Every Baker (page 69) by King Arthur Baking Company

  • unbleached all-purpose flour
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  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
  • Serves : Eight 7-inch pitas

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ellenjeffries on May 14, 2026

    Super easy overall. Expected a bit more puff but otherwise lovely. Used a pizza stone and threw the dough on the stone with my hands rather than using the tools mentioned.

  • Chelsea_c88 on April 04, 2026

    Can’t beat the ease and excellent instruction! I’d say about half of them had any significant puffing, but they all tasted great. I didn’t use a baking steel, i just used a cookie sheet. That could be why i didn’t get major puffage.

  • hibeez on January 19, 2026

    This dough came together nicely, rolled easily and all of them puffed up! We baked them in the lower half of the oven rather than the upper portion, as that is where my sliding rack is - baked for 5 minutes and they were nicely browned. Used half whole wheat flour. Better than other pita recipes I have made.

  • christineakiyoshi on May 28, 2025

    Very easy recipe. I made a half batch. Will make again. 4 stars

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